Sunday, November 5, 2017

Japchae Made by a Non-Korean 😊

Serves 3-4
1 package of sweet potato starch (Japchae) noodles, found at most Asian stores

1 1/2 cups shredded carrots
1 small sweet onion, sliced thinly
8 oz. of mushrooms, sliced
2 small or 1 large zucchini, diced small
1/2 red bell pepper, sliced finely and cut into 2-inch lengths
2-3 cups of fresh spinach
1/4 cup low-sodium soy sauce
2 T coconut sugar
2 T water
2 t dark sesame oil (optional -- for flavor)
Baked Tofu (optional)
toasted sesame seeds, to garnish
gochujang sauce (optional)

Soak the sweet potato starch noodles in a bowl of cold water for 30 minutes. In the meantime, chop all veggies and set aside. Mix the soy sauce, coconut sugar, sesame oil (if using), and water in a small bowl and set aside.

In a large skillet, with a small amount of water, cook the shredded carrots until just beginning to get tender. Move carrots to a large bowl (metal is best). Steamfry the onions with a little water until crisp-tender. Move to the bowl with the carrots. Steamfry the zucchini, mushrooms, and red bell pepper until just tender. Add in spinach and wilt for 1 minute. Move veggies to the bowl with the other veggies.

Strain sweet potato starch noodles in a fine mesh metal strainer. Boil a large pot of water. Dip the mesh strainer with the noodles sitting in it into the water for 3 minutes, or until the noodles are tender. Remove strainer with noodles; drain well.

In the skillet, bring the soy sauce, sesame oil, sugar, and water mixture just to a soft rolling boil, lower the heat and add the sweet potato starch noodles--coating them all with the sauce. Move the noodles and remaining sauce to the bowl with the veggies and toss well with tongs. Add baked tofu if desired. Serve in bowls and garnish with toasted sesame seeds.

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